How to Make Scandinavian Ground Blades

A knife, like any other tool, is often crafted with a specific purpose in mind. Edge geometry and the type of grind that is used both play key roles in a blade's durability, ease of maintenance and overall cutting ability. The Scandinavian grind, also known as the flat grind, is among the simplest. It has no secondary bevel near the edge and is among the easiest to maintain. If the blade steel is of sufficient quality and is properly heat-treated, this grind can make for a keenly sharp, long-lasting cutting tool.

Things You'll Need

  • Whetstone
  • Bowl
  • Water
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Instructions

    • 1

      Submerge your whetstone in the bowl of water for a moment. This will help to remove any metal powder from the stone that may be leftover from previous sharpening sessions, giving you a more effective grinding surface. The water will also serve as a lubricant for the motion of the blade. You may need to reapply water to the stone periodically as you sharpen.

    • 2

      Remove the stone from the water; press the edge of the knife against the rough surface. The angle of contact should be approximately 20 degrees. A Scandinavian grind calls for a very shallow, wide primary bevel that is identical on both sides of the blade. Finding the correct angle may take some practice, but it doesn't have to be exact.

    • 3

      Grind the edge against the surface in a circular motion with moderate force. Try to maintain the same angle of contact throughout the grind. This will become easier as the bevel you are grinding begins to widen. It will act as a tactile guide that will aid in future sharpening, especially since the primary bevel after a Scandinavian grind is already lined up perfectly with the blade's edge.

    • 4

      Repeat the grinding process with the opposing side of the knife. Depending on the hardness of the blade's steel and the size of the knife, the grinding process will likely take 10 to 20 minutes per side.

    • 5

      Switch to the finer surfaces of the whetstone once the bevel you've formed is approximately 30 to 50 percent of the total width of the blade and repeat the grinding process. The rough edge was crucial in the beginning because, unless the blade was already in a flat grind configuration, a significant amount of metal probably had to be removed to form the correct edge geometry. The fine grinding surface will now provide the appropriate level of sharpness.